Tuesday, January 22, 2013

Curry Puff



Our cousin, Ing2 made these curry puffs one day and share some with us. Chris and I couldn't get enough of them and finished them all in a day. Thankfully, she also shared the recipe and they're not too hard to make. Thank you, cousin!

The ingredients:


Cut the potatoes into squares:




then boil them until medium firm/ not too tender:


then saute with the rest of ingredients:


I use this guy, name Joey to cut the eggs:


roll the puff pastry sheet to half the thickness


Divide the sheet into 16 squares


Put in the curry filling and egg, fold the puff pastry to triangle shape, moisten the edges and press to seal tightly.


Bake at 400 F for 20-25 minutes or until the skin is golden brown:



Curry Puff
Printable Recipe
The filling: 
1 lb Chicken - diced
3 lbs Potatoes - diced
1 Onion - chopped
4 Hard boiled eggs – cut to small pieces
2 Tb Curry Powder
3 Tb Soy Sauce
4 Tb Water
3 Tb Vegetable Oil
Salt - sprinkle as prefer
The skin: 
2 box Puff Pastry Sheet (Pepperidge farm) – defrost before use*
All Purpose flour (for dusting)

Directions:
In a medium pot, bring water {enough to cover the potatoes} to boil.
Merge in the potatoes. Boil until the potatoes are medium firm - not too soft/ breakable (better undercook than overcook). Strain and set apart.

Heat a large pan or wok, add the oil, when the oil is hot, saute the chopped onions until fragrant.
Add the chicken stir fry until cooked then add potatoes, curry powder, soy sauce and water.
Cook until the potatoes are tender and all ingredients are well mixed.
Add salt to taste. Leave aside to cool.

Unfold one sheet of Puff Pastry Sheet and dust it with flour to prevent sticking.
Use a rolling pin to roll the puff pastry sheet to half the original thickness.
Divide the sheet into 16 squares.
Put in the curry filling and egg, fold the puff pastry to triangle shape, moisten the edges and press to seal tightly.

Preheat oven at 400 F.
Bake the curry puff for approximately 20-25 minutes until golden brown.

Note: you can freeze the filling and make another batch next time.

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